• 1 lb. beef chuck roast
  • 1 lb. pork shoulder
  • 1 – 2 lbs. chicken, skinless
  • 1/4 tsp. pepper
  • 1/2 tsp. salt
  • 1/2 tsp. rosemary
  • 1/2 tsp. thyme
  • 1 clove garlic, minced
  • 1 tsp. lemon juice
  • 3 Tbsp. oil
  • 1 medium onion, diced
  • 1 stalk celery, diced
  • 2 medium carrots, diced
  • 3 medium potatoes, diced
  • 1 1/2 cups shredded cabbage
  • 1/2 cup frozen peas
  • 1 bay leaf
  • 1 can crushed tomatoes, (14.5 oz.)
  • 2 cups water
  • 2 cups chicken broth


  1. Trim and cut the beef, pork, and chicken into 1” cubes. Season with salt and pepper.
  2. Add 1 Tbsp. of oil to the GameDay Cast Iron pot on the stove set at medium to medium high heat. Add the beef and sear on all sides. Remove and reserve. If necessary add an additional tablespoon of oil, add the pork1 tablespoon oil to the Dutch oven, sear pork, remove and set aside.  Add 1 tablespoon oil to the Dutch oven and brown chicken, remove and set aside.
  3. If necessary, remove excess fat from the pot. Add onions, celery, carrots, minced garlic and cook over medium heat until softened. Add the bay leave, rosemary and thyme.
  4. Add in chicken broth, water, beef, pork and chicken and bring to a boil.  Reduce heat and simmer about 1 hour or until meat is thoroughly cooked.
  5. Skim off excess fat; add tomatoes, cabbage, tomatoes, potatoes and return to a boil. Reduce the heat under the Dutch oven and simmer about 20 – 30 minutes or until vegetables are tender.
  6. Stir in frozen peas and add lemon juice. Simmer 10 minutes.
  7. Remove from heat and let stand for 5 minutes. Don’t forget to fish out the bay leaf. Season with salt and pepper to taste and serve.


Booyah is a traditional soup or stew said to be of Belgium roots originating in Wisconsin and regionally famous in the upper mid-west including Minnesota and Michigan.  It is often made in large kettles to serve hundreds of people at festivals and fairs and may take two days to prepare. The name alone makes it a GameDay food tradition worth celebrating.

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